South Brooklyn Pizza does a bustling slice business on First Avenue in Manhattan's East Village, and rightly so. Best when straight out of the oven, the crust has a serious crunch. Though I wish the cornicione had a bit more give and chew, the flavor is terrific, enhanced by a drizzle of olive oil when the pizza comes out of the oven. Vivid basil and a bright, fresh uncooked sauce bring this slice to life. The fior di latte on top is sweet and plentiful.

Four bucks is a lot for a slice, but this one is much better than many you'd find in the neighborhood.

There are sometimes ricotta-and-proscuitto-filled calzones available as well, and you can top your slice with pickled hot peppers or creamy nubs of roasted garlic (or just eat them out of hand). South Brooklyn will soon expand into the shuttered Ruben's Empanadas space next door, adding a full bar and dining area.